Summer is coming and I can’t stop eating salad already. Seriously I have a problem. I try to limit myself to one a day but sometimes I eat it for lunch and dinner. Never for breakfast…I’m not a complete freak. Anyway, I had some lovely strawberries left over from my alcohol infusions (upcoming post) and a big bunch of basil from a recent Trader Joe’s run so I thought I’d make a Caprese-esque salad using strawberries instead of tomatoes. Yum! It was good.
Since there is not much to this salad other than chopping and tossing, I’ve added a variation of my sister’s Balsamic Vinaigrette. (On a side note if you are interested in gardening and home decor you should check out her lovely blog Gardenmatter.com.)
So the salad is a basically a Romaine lettuce base with radishes and cucumbers but you can add any salad vegetable you like. Then chop a big handful of basil and add some sliced strawberries to the mix. Lastly cubed some Buffalo mozzarella and scatter on top. With the balsamic vinaigrette you have the perfect Strawberry Caprese Salad. Enjoy!
P.S. My hubby and I ate this for dinner. I just added some grilled chicken on top. Roasted pecans or walnuts would also be a nice addition if you like.
- 1 head of Romain lettuce
- ½ cup of cucumber slices
- 12 strawberries sliced
- 1 small ball of Buffalo mozzarella cheese, cubed
- ½ cup basil leaves
- Balsamic Vinaigrette
- ¼ cup balsamic vinegar
- ½ cup olive oil
- ½ teaspoon Dijon mustard
- ½ teaspoon crushed garlic
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- Chop the lettuce toss with the cucumber, strawberries and basil.
- Sprinkle the cubed cheese on top.
- Whisk together the vinegar, Dijon mustard, garlic, salt and pepper.
- Spoon dressing over salad or individual plates.
- Add grilled chicken if you want to make it more of a meal.